Method for preparing low-sugar-content enzyme by using fed-batch fermentation

A technology for fed-add fermentation and sugar ferment, which is applied in the field of low-glucose ferment preparation by fed-add fermentation, can solve the problems of high cost, high cost of concentrated fruit and vegetable juice, unsustainable production, etc., so as to reduce production cost, avoid growth inhibition and fermentation. full effect

Inactive Publication Date: 2018-04-13
LIAONING SHENGQI HEAVEN BIO MEDICAL SCI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It avoids the seasonality of fruit and vegetable planting and the high cost of concentrated fruit and vegetable juice, and solves the problems of unsustainable production and high cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Weigh 400kg of fresh, non-rotten and washed cucumbers, cut them into slices less than 0.5cm wide, mix them evenly with 80kg of white sugar, and place them in food-grade plastic buckets in batches. Ferment 1‰ yeast and lactic acid bacteria preparations in the dark at 30°C, stir once a day until the total sugar content drops to 20%, filter out and clarify with an 80-mesh sieve to obtain high-sugar vegetable The fermented stock solution is ready for use.

[0030] Fresh, non-rotten and washed cucumbers are squeezed out of juice by a screw extruder, sealed and stored at 5°C for 5 hours, and the supernatant liquid is sucked out after stratification to obtain freshly squeezed fruit and vegetable juices.

[0031] The obtained fruit and vegetable freshly squeezed juice is mixed with high-sugar vegetable fermentation stock solution until the sugar content is 10%, and then pumped into a fermenter. Under the conditions of 0.5vvm ventilation and 30°C, continuous aeration and stirri...

Embodiment 2

[0036] Weigh 400kg of fresh, non-rotten and cleaned apples, cut them into slices less than 0.5cm wide, mix them evenly with 80kg of white sugar, and place them in food-grade plastic buckets in batches. Ferment 1‰ yeast and lactic acid bacteria preparations in the dark at 28°C, stir twice a day until the total sugar content drops to 25%, filter out and clarify with an 80-mesh sieve to obtain high-sugar vegetable The fermented stock solution is ready for use.

[0037] Squeeze juice from fresh, non-rotten and washed apples through a screw extruder, store them in a sealed environment at 2°C for 5 hours, suck out the supernatant liquid after stratification, and obtain freshly squeezed fruit and vegetable juices.

[0038] The obtained fruit and vegetable freshly squeezed juice is mixed with high-sugar vegetable fermentation stock solution until the sugar content is 8%, and then pumped into a fermenter. Under the conditions of 0.2vvm ventilation and 28°C, continuous aeration and sti...

Embodiment 3

[0043] Weigh 400kg of fresh, non-rotten and washed yacon, cut into slices less than 0.5cm wide, mix evenly with 80kg of white sugar, and place them in food-grade plastic buckets in batches. The total weight of 1‰ yeast inoculum and lactic acid bacteria inoculum is fermented under the condition of no light and 30°C, stirred 3 times a day, until the total sugar content is reduced to 22%, and the 80-mesh sieve is used to filter out clarification to obtain high Candy and vegetable fermented stock solution for later use.

[0044]Squeeze the juice from the fresh, non-rotten and washed yacon fruit through a screw extruder, seal and store it at 0°C for 5 hours, suck out the supernatant liquid after layering, and obtain the freshly squeezed fruit and vegetable juice.

[0045] The obtained fruit and vegetable freshly squeezed juice is mixed with high-sugar vegetable fermentation stock solution until the sugar content is 8%, and then pumped into a fermenter. Under the conditions of 0.2v...

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Abstract

The invention discloses a method for preparing low-sugar-content enzyme by using fed-batch fermentation. The method for preparing the low-sugar-content enzyme by using fed-batch fermentation comprisesthe following steps: firstly, performing fermentation on a mixture of a high-sugar-content fruit and vegetable stock fermentation solution and a freshly beaten fruit and vegetable juice so as to obtain a low-sugar-content fermented fruit and vegetable solution; and then, adopting a fed-batch fermentation method so as to continuously performing fermentation on a mixture of the high-sugar-content fruit and vegetable fermentation solution and the low-sugar-content fermented fruit and vegetable solution, and thus, the low-sugar-content enzyme is continuously prepared. The method for preparing thelow-sugar-content enzyme by using fed-batch fermentation is simple in production method, short in fermentation cycle, low in cost, and reduced in pollution risk; moreover, influence of seasons on fruit and vegetable production is avoided so that the problems of discontinuous production, as well as inhibition on bacillus aceticus growth caused by high sugar content, and so on are solved. The method for preparing the low-sugar-content enzyme by using fed-batch fermentation is suitable for large-scale industrial production; moreover, the method is also of great significance to the enzyme industry.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and specifically provides a method for preparing low-sugar ferment by fed-batch fermentation. Background technique [0002] Enzymes are products containing specific biologically active ingredients made from animals, plants, fungi, etc. through microbial fermentation (T / CBFIA08001-2016). Enzymes can promote the body's defecation and help to establish the balance of intestinal flora. It contains vitamins, amino acids, β-carotene, functional oligosaccharides and other ingredients, which are helpful for nutrient absorption and are products of the health industry. [0003] The manufacturing process of enzymes is generally made of natural fruits and vegetables as raw materials, and is brewed through multi-stage fermentation of yeast, lactobacillus, acetic acid bacteria and other probiotics. At present, the existing technology to prepare low-sugar enzymes is mostly made by slicing fruits and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L29/00A23L33/135
CPCA23V2002/00A23L29/065A23L33/00A23L33/135A23V2200/30A23V2250/76
Inventor 王蕾刘东波康信聪杨春光訾超宋文婷王松
Owner LIAONING SHENGQI HEAVEN BIO MEDICAL SCI TECH CO LTD
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